What post-service responsibilities should I include in a Head Waiter job description?

Date modified: 22nd September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

Maitre d' Interview Template

This interview template provides a structured approach to interviewing maitre d' candidates. Use this guide to conduct consistent, fair interviews and objectively score responses. Use weighted scoring to get an accurate overall assessment - score each area 1-5, then calculate your final weighted score using the formula provided.

Review candidate's CV and fine dining experience thoroughly
Prepare interview room with professional, upscale atmosphere
Have scoring sheets, pen, water, and service standards documentation available
Ensure interview will not be interrupted for 50 minutes
Review current service protocols, wine list, and guest experience standards
Prepare scenarios for guest interaction and service assessment
Have reservation system and floor plan available for discussion
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5 - Excellent: Extensive fine dining experience with clear front-of-house leadership examples
4 - Good: Good fine dining background with relevant leadership experience
3 - Average: Some fine dining experience but limited leadership responsibility
2 - Below Average: Limited fine dining or leadership experience for maitre d' level
1 - Poor: Insufficient fine dining or leadership experience for this role
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5 - Excellent: Sophisticated service flow management with excellent reservation and seating strategies
4 - Good: Good service management with practical flow control experience
3 - Average: Basic service flow understanding with adequate management skills
2 - Below Average: Limited service flow management or poor organizational skills
1 - Poor: Cannot manage service flow at maitre d' level
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5 - Excellent: Comprehensive training approach with excellent service standard development
4 - Good: Good training skills with practical service standard implementation
3 - Average: Basic training abilities with some service standard awareness
2 - Below Average: Limited training experience or poor service standard understanding
1 - Poor: Cannot train staff or maintain service standards effectively
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5 - Excellent: Extensive wine knowledge with sophisticated wine service and sommelier collaboration
4 - Good: Good wine knowledge with practical wine service experience
3 - Average: Basic wine knowledge but adequate service capabilities
2 - Below Average: Limited wine knowledge or poor wine service skills
1 - Poor: No wine knowledge suitable for fine dining maitre d' role
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5 - Excellent: Excellent VIP service with sophisticated experience creation and personalization
4 - Good: Good VIP handling with practical special occasion experience
3 - Average: Basic VIP service with some special occasion awareness
2 - Below Average: Limited VIP experience or poor personalization skills
1 - Poor: Cannot provide VIP service at maitre d' level
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5 - Excellent: Excellent service recovery with sophisticated relationship management and guest retention
4 - Good: Good complaint handling with effective service recovery techniques
3 - Average: Basic complaint resolution with adequate recovery efforts
2 - Below Average: Limited service recovery or poor relationship management
1 - Poor: Cannot handle service recovery at maitre d' level
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5 - Excellent: Excellent departmental coordination with sophisticated communication and service integration
4 - Good: Good coordination skills with effective interdepartmental communication
3 - Average: Basic coordination abilities with adequate communication
2 - Below Average: Limited coordination or poor interdepartmental communication
1 - Poor: Cannot coordinate effectively with other departments
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5 - Excellent: Strong business understanding with proven revenue generation while maintaining service quality
4 - Good: Good business awareness with practical sales and service balance
3 - Average: Basic business understanding but limited revenue focus
2 - Below Average: Limited business acumen or poor sales/service balance
1 - Poor: No understanding of business contribution or revenue generation
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5 - Excellent: Sophisticated VIP handling with multiple creative solutions and relationship preservation
4 - Good: Good VIP service with practical solutions and professional approach
3 - Average: Basic VIP handling with adequate problem-solving
2 - Below Average: Poor VIP service or limited solution creativity
1 - Poor: Cannot handle VIP situations appropriately
Demonstrates exceptional professional presentation and gravitas
Shows sophisticated communication skills and cultural awareness
Exhibits leadership presence and ability to command respect from staff
Expresses passion for fine dining and creating exceptional guest experiences
Shows understanding of luxury service standards and attention to detail
Indicates availability for fine dining service hours including evenings and weekends
Asks sophisticated questions about service philosophy and guest experience standards

Weighted scoring: Rate each area 1-5, then multiply by the decimal shown (35% = 0.35). Example: If Guest Experience = 4, then 4 x 0.35 = 1.4. Add all results for your final score. Maximum possible score is 5.0.

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Strong Hire - Offer position immediately
Hire - Good candidate, offer position
Maybe - Conduct service observation or final interview with ownership
Probably Not - Significant concerns, unlikely to hire
Do Not Hire - Not suitable for this role

Post-service responsibilities are crucial for a Head Waiter as they ensure the restaurant resets and prepares for the next service period efficiently. These responsibilities should include overseeing the cleaning of the dining area, setting up for the next service, and checking the inventory for any shortages. It's also important for them to debrief the staff, noting any issues or successes during the service.

Common misunderstanding: Post-service tasks are only about cleaning.

While cleaning is important, post-service responsibilities also involve administrative tasks such as inventory checks and staff feedback sessions. These help maintain service quality and team morale.

Let's say you are a maitre d' finishing the evening service. Besides overseeing table cleaning and floor sanitisation, you're also reviewing tonight's service notes, checking wine stock levels, and debriefing staff about guest feedback and tomorrow's preparations.

Common misunderstanding: Maitre d's don't need inventory management involvement.

Inventory management is a key part of post-service duties. Ensuring that stock levels are adequate for future services prevents disruptions and maintains the quality of the dining experience.

Let's say you are a maitre d' conducting your end-of-shift inventory check. You notice the restaurant is low on premium wine glasses, running short on table linens, and the speciality bread for tomorrow's tasting menu hasn't arrived. These checks prevent service disruptions.

How can I effectively describe end-of-day cleaning duties for a Head Waiter?

End-of-day cleaning duties for a Head Waiter should be described as comprehensive and detailed. This includes overseeing the cleaning of all dining and kitchen areas, ensuring that all equipment and surfaces are sanitised, and confirming that waste is correctly disposed of. It’s also their responsibility to ensure that all tableware and linens are properly cleaned and stored.

Common misunderstanding: End-of-day cleaning equals regular cleaning.

End-of-day cleaning is more thorough than regular cleaning. It involves deep cleaning tasks that are crucial for maintaining hygiene standards and preparing the restaurant for the next day.

Let's say you are a maitre d' overseeing the end-of-day clean. Unlike quick table resets during service, you're ensuring thorough sanitisation of all surfaces, deep cleaning of service stations, and proper storage of all equipment for tomorrow's service.

Common misunderstanding: Maitre d's should perform all cleaning personally.

While the maitre d' oversees cleaning duties, they typically delegate tasks to ensure efficient completion. Their role is to supervise and ensure that all standards are met.

Let's say you are a maitre d' managing the closing procedures. You're not personally cleaning every table or washing dishes. Instead, you're delegating tasks to team members, checking quality standards are met, and ensuring all areas are properly cleaned before closing.

What is the role of a Head Waiter in managing feedback and inventory post-service?

The role of a Head Waiter in managing feedback involves collecting and analysing feedback from guests to improve service quality. They should also communicate relevant feedback to the kitchen and management teams. In terms of inventory, the Head Waiter checks stock levels, notes any shortages, and may assist in ordering necessary supplies to ensure the restaurant is well-prepared for future services.

Common misunderstanding: Feedback management is solely the manager's responsibility.

While the manager plays a key role, the maitre d' is often closer to the guests and staff during service, making them crucial in gathering and implementing feedback effectively.

Let's say you are a maitre d' collecting post-service feedback. During service, you noticed guest reactions, heard staff concerns, and observed service issues. This frontline insight makes your feedback valuable for improving future service standards.

Common misunderstanding: Inventory tasks aren't priority post-service.

Managing inventory is essential after service to prepare for upcoming shifts. Neglecting this can lead to shortages that impact service quality and guest satisfaction.

Let's say you are a maitre d' preparing for tomorrow's lunch service. By checking inventory tonight, you discover missing napkins, low salt supplies, and depleted wine stock. Addressing these now prevents disruptions to tomorrow's service quality.